Gozney Arc XL VS Ooni Karu 16 | 16 inch Pizzas

[@HarryLee75]

Wow, what a great comparison between these two ovens. Thank you for spending the time to make this video, I'm interested in the Gozney Arc XL and this has proven extremely useful to me.

[@somedadscook]

Glad it was helpful!

[@FunkyNutbar1982]

First time watching one of your videos. Exactly what I was looking for! Graphs, stats, photos, all the info I was looking for! I couldn't find anyone else talking about the recovery time which is a big deal for me. Thanks.

[@somedadscook]

Glad it was helpful!

[@HarryLee75]

Thanks!

[@somedadscook]

Thank you so much.

[@lousekoya1803]

This is by far the best channel here ! Cheers from Quebec !

[@loejewis]

Plllzzz show the bases!

[@somedadscook]

Thank you

[@afreaklikemejustneeds]

that review completly flippt my choice between those two ovens. i was set on the karu 16 mostly because of the door because where i would use it its windy. it seems like the arc xl with an additional bought door might be the game. awesome review!

[@somedadscook]

I would agree. I have been working with NU2U products and there will be a door soon for the Arc XL

[@kbesner]

@@somedadscook Any update on the door for the XL? Thx!

[@NeonCucumber]

Very helpful video - thank you!

[@somedadscook]

Glad it helped

[@lenzyelbuddy]

Amazing comparison, loved the numbers comparing the two!

[@sheri1983]

Man I'm loving your channel, hope you the best. Best Pizza oven reviewer for me.

[@somedadscook]

Thank you. That means a lot.

[@Jeanetjes]

I had the same issues with my ooni karu 16 that you had. The problem with the gas burner not lighting is probably due to the ignition being to far away from the rest of the burner. It seems like the gas burner has a lot of production issues since so many people complain about the same things. I sold my ooni karu and bought the gozney arc xl for all the reasons why you disliked the ooni karu. The door and the temperature control in the back were too annoying for me. Great video en review btw, looking forward to your other videos!

[@somedadscook]

Thank you. I appreciate it!

[@gunterb]

Also had the same issue with the Karu. However adjusting the position of the ignition a little by hand did the trick for me. Takes some playing around. For the shutting off part, also had this and it drove me crazy. Properly cleaning the thermo couple solved my issue, for now at least (been a couple of months now and plenty of bakes) All that being said, I am considering replacing it with the Arc XL as well. 😬😄 Awesome comparison @somedadscook, really insightful!

[@tomfoti2]

great video, solid review and love the details.

[@somedadscook]

Much appreciated!

[@Mal-bt6ko]

I have the Karu, and the only time the flame went out is when I left the top on the chimey or if the vents weren't open properly. Your Piezo needs to be alligned with the metal so it can get a spark. I'm pretty sure the piezo just needs to be adjusted. I like the Arc because flame is on the side, it's more portable, better recovery time, and the knob is in the front. One con I see with the Arc is the flame is so close to the floor that cooking larger pizzas would be more challenging than it is in the Karu. Living in MN it gets extremely cold and windy, that door has been a pro, especially cooking other types of food. I think the Arc is a slightly better option, but I wouldn't sell my Karu to get one. I'm completely satisfied with the end result with the Karu. With the door closed I get to 850ish in around 30-32 minutes.

[@thecaptain5026]

Nice video's, you deserve more views. Could you include Celsius for your EU viewers? The heat distribution with the Karu is pretty impressive actually.

[@somedadscook]

Great suggestion! I have started doing it on my newer videos

[@Nclght]

Don't forget Ooni sells a slotted pizza door for the Karu that you don't have to open. I love cooking with wood, so I would choose the Karu 16 again over the Arcxl. But I absolutely detest the knob in the rear. BTW, I've never experienced my flame going out my karu 16 or 12 while using gas, and I've own the 12 for years and the 16 since it came out. I will get the Dome when I decide to upgrade.

[@DirtyDrummer]

I have an Ooni Karu 16 and have had the same burner issues. I’ve even had a discussion online with one of the owners of the company and all she does is make excuses and act like you don’t know what you’re doing. They sent me a new knob because the original basically melts on the inside and ends up, not turning the actual metal piece that adjusts the flame. I told her the propane burner is a defective product and then she ends up not responding. I have had it for almost 2 years now and I have gotten pretty used to it and am able to turn out really good pizzas on it but if I had to do all over again, I would never buy another Ooni product.

[@nickbenedetti2203]

I too have the e burner issue on the Ooni Koda 16, flame goes out when I open the door maybe 1 in 3 bakes? I tightened the thermocouple too. Am replacing the burner, hoping new one works but am doubtful.

[@faisala374]

Great review! Whats the name of that company that does the door accessories .. sorry I didn’t catch that

[@somedadscook]

Thank you. NU2U products

[@taylor63597]

Great comparison. I have the Karu and have to manually light each time and have occasional outages. Honestly, my bigger issue is that despite having a knob that suggests flame adjustment, there is only a few mm distance between low and high. Confirmed with Ooni this is as designed; you aren't supposed to adjust the flame other than high/low, though a careful hand can get some control. Does the Arc's gas knob allow for more control? I'd also be interested to see a propane usage comparison between the two over the same amount of time. Thanks!

[@somedadscook]

Great feedback. The arc does allow a good range of temp. I have cooked several different pizzas at different temps in it

[@clauvysblaise3669]

I know exactly why you mean I realized to get Finer control I have to adjust the baffle and flame vent for situations like baking bread in there or for deep dish pizzas

[@maxgerits6078]

Amazing video!

[@somedadscook]

Thank you

[@samoborbeno1462]

For pizza catering and 50-60 pizzas, 11-12 inches, do you recommend two Gozney Arcs or two Gozney Roccoboxes? Which one better maintains temperature stability, and which one recovers temperature faster? From your experience?

[@somedadscook]

That is a great question. I am working on getting all of this data on the roccbox right now. Should be able to say in about a week.

[@tim0r0h]

well done on the data - liked and subscribed :)

[@somedadscook]

Thank you

[@longthedrag0nn]

They need something like a heat or flame shield for the arc xL to prevent burning. Excited to see your 16 inch ny style review on the arc xl. Thank you

[@somedadscook]

Am actually talking with NU2U about making one

[@longthedrag0nn]

@@somedadscook would definitely buy one

[@JPclf1]

When you did the recovery test for the arc, did the internal temp go down much? Thanks a lot by the way exactly what I'm looking for to see if I'm buying the arc!

[@somedadscook]

It didn't drop much. Maybe a few degrees.

[@sebastijangombac5249]

Thank you for your reviews! Can you compare Gozney Arc XL VS Glowen Raptor pls?

[@somedadscook]

I will look into it

[@mechmat12345]

Not available in North America. I have asked them directly.

[@dejandejan903]

Gozney Arc vs Gozney roccobox??? For pizza business!

[@somedadscook]

Working it. Should be it in the next week or two

[@damircemeljic8963]

Po recenzijama ovaj drugi je bolji…

[@sergio6134]

Hola. Excelente review. Te escribí de latino América y tu canal está excelente te felicito. Podrías hacer una comparación entre el Arc o Arc XL v/s Ooni Koda 16? Muchas gracias. Nuevo suscriptor!! Saludos!!

[@d1ppaz]

Really good video - very informative! How about the Dome vs the Arc XL ? What one would you pick out the two ?

[@somedadscook]

That's a great question. The dome is 2.5 times more money than the Arc. If you aren't going to cook with wood or do some steam injected baking, I would go arc xl. But to be honest I cook on my dome most the time right now because it's natural gas and hooked up to the house.

[@SGT_Gunnery_Hartman]

Ooni has massive flame issues in a slight breeze when using gas version outdoors

[@hablep]

How? Just close the door

[@joepassofaro8196]

Great videos. On the Ooni I would recommend trimming your chimney damper to the minimum required. As the oven heats up, the draft will increase and the damper should be able to be gradually closed. By doing so you should have quicker heating and recovery times.

[@SimeonMeth]

I love your review. Please add for the next video some timestamps!

[@somedadscook]

Great feedback

[@princediesel1]

I bought the Karu 16 , I never had any issues the flame going out , and my temperature does not take as long as your comparison

[@somedadscook]

How long did yours take usually?

[@marcuscameron4264]

I think worth noting that propane is substantially hotter burning that natural gas. While convenient, when it comes to a pizza oven that is hard to make up. 1cuft of natural gas generates 1012 BTU's vs propane generating 2520 BTU's.

[@marcuscameron4264]

I should have mentioned that I appreciate the review!

[@somedadscook]

Thank you. Ooni was able to figure it out on the Koda 16. It gets up to quicker than both of these ovens. But you are right

[@marcuscameron4264]

​@@somedadscook Maybe due to the U shaped burner that is far larger than either of these ovens?

[@cwhatucan]

Here’s my contribution to all of those with the Karu 16 and flame going out. The issue is the thermocouple…it’s too far from the small hole on the side of the burner where a small flame comes out, sometimes especially when flame is on low, the flame doesn’t touch the thermocouple and it shuts off the gas flow. Just take a small plier and bend the thermocouple closer to the hole on the side so up and right if looking from above and issue solved.

[@carlosroldos7660]

I was watching your video and your frustration with the flame turning off on the Karu were spot on. I am having the same issues and its frustrating.

[@javierdorrego]

Great review man!!! Are you doing these reviews for Hobby? Very detailed, professional video, great Pizzas. I bough the Gozney last week

[@MissChanandler_Bong]

Great video. Sounds like given the Gozney's lowest temp setting is 650, might not be great for Ny style pizza (500-600 for 7-10 mins). Thoughts? OF course, you could turn off the flame I suppose.

[@somedadscook]

@@MissChanandler_Bong that is what I have done before

[@christopherdavison3608]

I have had both, still have Arc.

[@UkuleleJayBBQ]

My Arc Xl on low was about 550 starting on low and 1000 on high. However I got mine to 950’s in about 1/2 your time. Over an hour seems very long. Strange. I bet with a door it will be 10 minutes vs 30. I have cooked many things in it including rack of lamb to perfection. The XL is probably the best “sort of portable” pizza oven I have used.

[@somedadscook]

Great feedback. I am testing to hear to time again today in my garage with it cracked open a little. That way it's a more controlled environment.

[@UkuleleJayBBQ]

@@somedadscook let me know how it goes. Mine is outside and I am usually 50-60°F on the stone when it starts up. For every 10 degrees colder I figured it’s about 40 min so that may be why we were so far off. What temp was your stone when you started?

[@peterschmidt1936]

Any issues with a 16 in h pizza burning on the side of the burner? It appears to be very close?

[@somedadscook]

Not so far. But you do have to watch it. A flame tamer would be nice. But I am trying out different 16 pizzas now and will keep you all updated

[@jameshenderson8615]

You can't come to the conclusion that one burner is hotter than the other by just doing a side by side comparison of the doors open. Oven shape, insulation, material, etc also affect how quickly it heats up. I still appreciate you doing the comparison.

[@somedadscook]

Thanks for the feedback. But that's also why I do the heat distribution test.

[@princediesel1]

It’s strange - I have the Karu 16 - and my experience is not the same , my flame has never gone out (natural gas) - and my temperatures are hotter and retention was less time , maybe I got lucky with my unit

[@roblesconde]

heym what about that door for the arc xl??

[@Smoothstroker]

Like your video’s. Have you considered the Solo Pi pizza oven for one of your comparisons?

[@dougal6569]

Thanks, that was really interesting, and much more valuable for its independence. I am waiting patiently for someone to compare the XL with the basic Arc (has anyone had the plain Arc yet?) My expectation is that the Arc will be rather quicker to temperature than the XL (using less propane - could check usage with a weigh scale), while being usefully more roomy than a Roccbox for “12 inch” Neapolitans. For sure the XL is the way to go for larger, thinner and crispier pizzas cooked at a lower temperature, but I figure that the smaller Arc might be the better choice if Neapolitan is your main aim. One question I haven’t seen addressed is how long the things take to cool down to the point of safe portability or even applying the cover. (My Koda 12 cools rather quickly.) It would also be reassuring to have confirmation that the long Arc-ing flame wasn’t very susceptible to the effect of wind. Yes, the weather here in the UK can change quickly but I wasn’t intending to have to build a covered outdoor kitchen!

[@louisfain]

all the Karu's are designed as a wood burning oven first and gas burning second. technically gas works but it doesn't work great. their burners tend to burn the toppings and undercook the crust. it's especially true for the Karu 12 burner Kodas are way better gas ovens than the Karu. that being said, Karus are the best wood burning portable ovens on the market. On wood, it easily goes up to 1000F within 30-40 mins. btw, you probably have the most detailed comparison videos on YT. I really love how you let the data speak for itself.

[@Nclght]

Not true for the 16. Even with gas, the stone gets insanely hot compared to the 12. Actually, it can get too hot.

[@robinhoodlum7180]

ooni haz new one coming this summer , its huge...

[@somedadscook]

Ooh. Can't wait

[@boaznkini2490]

The Arc shows already some discolouration on the right hand side. Can it be cleaned or is this a permanent burn-in? Great video and comparison!

[@somedadscook]

It can be cleaned just like the dome

[@boaznkini2490]

@@somedadscook Great to hear. Thanks for your feedback!

[@clauvysblaise3669]

The flame going out is a security feature defect it thinks there isn’t enough gas going through so it’s a mistake so it cuts the line you have to turn the tank to three quarters open to ensure a consistent stream and also u can’t lower the dial too low for the same reason if it still happens then yours is defective I had to replace my burner for this reason it’s really annoying but I switch between wood charcoal and gas so I can’t give it up for the price

[@sharad5733]

As you may know, on the Karu, you can partly close the chimney baffle and ceiling vents (even when using gas). I have them slightly closed and the oven is noticeably quicker to heat/reheat. Did you have them fully open for your tests? Great video, thanks for doing it!

[@robinford4037]

2 questions 1/ the burnt paint on the Gozney (either side if the black grill). Was this due to a power testing or it happens just deal with it. 2/ door or no door, maximum temperatures, time to reach cooking temperature etc, how much does this effect the energy rating and consumption of the gas bottle. ⛽ will buying propane be more expensive?

[@escapades-et-cie]

Have you had flame out issue with the Gozney Arc XL? Because I used to watch some videos that the guy had issues with flame out... All the time! That's is a pain in the "biiiiiip"! 😅 But it was older videos than yours... Maybe Gozney fixed the problem since... Great video dude! Have a nice one! 🙂

[@shawnkay5462]

Gozney is overall better in most ways. The only downside with Gozneys is that you can’t replace the stone yourself which sucks.

[@somedadscook]

You can take out the stone on the Arc/xl. But the others that is true

[@alisonmathewk657]

How much cook time do you get on the gozney arc xl with the propane tank?

[@samoborbeno1462]

Could we record a slightly deeper analysis of the Gozney Arc for commercial use, including stone temperature measurements, when baking 10-15 consecutive pizzas? Recovery time for stone temperature, unofficially talked about 3 minutes... Is the Arc manufacturer planning to reduce the large front opening or add some kind of door? Roccobox vs Arch for small pizza ceteting?

[@fishindoc6025]

This is the video i was looking for! Just got the karu but started looking at the arc. The dome is just too big for me. As i haven't opened the karu it's going back and I'm getting the arc!

[@yc6683]

I have had the Ooni Karu 16 for about 3 years and the main problem I have had with it is the flame going out. It seems that cracking the back cover a little helps. I think the problem with the flame going ouy is that the Ooni Karu 16 doesn't get enough oxygen with the front door close. I tried the other door for the Ooni and had the same issue. I disagree with you stating that the Ooni Karu 16 takes one hour 15 minutes to reach 900 degrees. When I cooked pizzas for the first time with the Gozney Arc XL I noticed it took much longer than the Karu 16. I haven't measure it but I am under the impression the Karu 16 only takes about 20 minutes. I am a clean/neat freak and I regret not getting the Arc XL in the dark color. I hate the soot marks and the yellowing of the front that the cream color Arc XL gets fromcooking (you can see it in the Arc XL you used for this video). I ordered a door for the Arc XL and as soon as I get it I will see if it helps with getting it at temperature sooner. I saw the video you did with the NU2U door and it seems to help. I think the NU2U door is overpriced and too expensive. At their website they want $115 for the door plus $28 for shipping plus $8 tax. (hint: same door at Amazon is $115 with free shipping and free return for prime members). I ordered a different door at Amazon for $29 and if I don't like it I will return it and make my own door. Gozney should've included a door. In conclusion: for me the way to go is a dark color Arc XL with a door.

[@stacyhackney6100]

Thx u

[@chillard3913]

I have a ooni koda 12 with the burner attachment. It is awesome but I am curious to see how the Gozney ovens perform for myself. Arc xl one day maybe.

[@FabioRadwan]

I've owned an Ooni Koda 16 for almost 4 years now, it's a great oven but I'm just switching to the Arc XL now I think it's killing every oven from Ooni hands down in terms of quality, price etc..

[@somedadscook]

So far it has been a great oven

[@Bigheadedwon]

You should Google the Ooni Koda Max 24. It hasn’t even been officially announced yet. But info and pics have leaked. 24” stone and burners on both sides that can be independently controlled. This might be the oven to beat. Should be out in June for $999. While that’s a lot of money. A 24” stone in an oven not much bigger than a koda 16s a game changer

[@FabioRadwan]

@@Bigheadedwonyeah I've seen that leak, but honestly looks massive I don't think it will fall in the same category as Koda 16, Karu 16 and Gozney Arc

[@Bigheadedwon]

@@FabioRadwan It fits on the medium Ooni table, which is 23x31" and price wise it's $200 more than the XL which is 200 more than the Koda 16. It's definitely not for everyone. For people who make a lot of pizzas, you could do 2 at a time and never have to wait for the stone to get back to temp. Or you could do 4 with a normal wait. And Ooni does a few 20% sales a year or they have their 20% upgrade if you own an Ooni already. So people should be able to get this for the same price as the XL pretty easily. I still want an Arc XL and will end up getting one down the road.

[@JohnGraham-tb8zm]

The temp is held better from the side to side arc like all the Italian pizza ovens. The ooni heat is pointed right at the opening which is ridiculous.

[@somedadscook]

Great point

[@Bill-N-Carolina]

The quality on the Ooni isn’t even close. I own multiple ovens from both companies and Gozney blows them away. I am currently selling all of my Oonis.

[@helinophoto]

The Karu has an optional open door/window solution, so that it basically becomes a koda16 (for gas only). I use my Karu for charcoal and wood, that’s why I bought it in the first place. I do have the gas burner too, but prefer wood. With wood, the heat source is on the floor/over the pizza while it’s only above/slightly in front with gas. Wood/charcoal also easily push the temp 500+ (non-retarded units :P) if that is your thing (I cook mine at 400)

[@peterboil4064]

Please add metric values. Thank you!

[@dejandejan903]

Roccobox vs Arc XL??

[@cho7official55]

Thank you for the comparison, it would be nice tho, if you could make a translation of the temp in C° also, as among english speakers, there is a load of people that's still use international measurement system.. :/ It makes it hard to follow.

[@ibsn87]

I’m pretty sure natural gas burns at a much lower temp. Thankyou for making these comparison videos!!

[@somedadscook]

Thank you!

[@saneye999]

It’s obvious his going to say the Gozney is better , his got one in his kitchen in the background 😂

[@kwestflooringservicesinc4038]

Excellent video very informative, for me The Roccbox all day long for price point, very versatile and portable. Cheers from California

[@somedadscook]

Glad it was helpful!

[@MikeMcCune]

Dumping my Ooni after repeated thermocouple failures. Gets old fast when the flame dies out repeatedly

[@Elpizzaguysv]

I’ve replaced the Ooni Pro burner twice already. I’m done with Ooni!

[@FireWaterCooking]

Although you are not an affiliate or paid by either company, did they provide you with these? The Arc XL was not released until march 6 so if you got this early it was given to you by Gozney…

[@somedadscook]

Nope. Picked it up at my local ace hardware.

[@joselopez-ru2zi]

I will continue with my karu. Gozney don't send to my country but we have a ooni local store. I use wood some times propane gas. Don't know if is a future issue with the gas burner but i have to say for now mine work great and turn on with the botton. The door ooni can be change with the other half door. I fully agree with the gas turn on botton in the back is a problem 😠. Now we have to wait for the Ooni anwser so i better wait. 😂😂 Apart of this i like one thing and was see you talking about other style like New heaven actually i am doing some style note to expand knowledged. If i wrote something wrong my bad english is not my first lenguaje😅.

[@somedadscook]

Ooni makes a great oven. Koda 16 was my work horse for years

[@joselopez-ru2zi]

@@somedadscookNice, both brand are great. I considered Gozney before Ooni, their designs are good and have many good things, but that shipping issue is not logic because Puerto Rico is part of US 🙄, then i found a store with Ooni stuff and everything here so great deal. I pick the Karu for space and versatility without that probably I should buy the Koda 16. Plus Karu have the certification of AVPN home so this was another reason for those who care about associations.

[@JSTpacek]

what about those "brown" spots above opening in the Arc? i thought that thing in the middle was supposed to prevent them? what about stone maintenance? if you mess up in ooni karu (toppings burning on stone), when you are baking next time, you just turn it and high heat will clean it. can you do this in arc too?

[@somedadscook]

Yes you can burn off the stone. Already had to do it

[@duncanjames914]

Wow, your reviews are really well thought out. I've been using a Weber Kettle with Pizza option for several years but don't find any flavour benefit to wood-fired pizza. I can easily crack 500c but it's a scary amount of fire and heat in a kettle (although, it does make great Neapolitan or NY style (at lower temps)). I don't taste any flavour benefit to burning wood from at those temps. As such, I'm considering the two makes/models you reviewed but am also curious about the Everdure or Halo?

[@regentsaquariums5692]

the winner for me is the Ooni Karu 16. Guys my reasons were you can always add fuel even though it drops below the Gozney Ark. Look, when I make pizza at home. I do my stretching and toppings with about 7mins anyways so yeah.. I liked it better when I can carry and move the Ooni without worrying lifting the opening area. That's just my opinion.

[@somedadscook]

Great feedback

[@jessefiorinif6057]

I have an Ooni karu 16, love the dual fuel. That said with the new Gozney offerings I’d push almost anyone in that direction. Cost is the only issue I see.

[@somedadscook]

Great feedback

[@Bigheadedwon]

You should Google the Ooni Koda Max 24. It’s supposed to come out this summer. Some info and pics were leaked. 24” stone and burners on each side that can be controlled independently. The fact you could easily make 2-4 smaller pizzas at the same time. Or one huge one should be nice. I was all set to get one of these but I saw the Ooni leak and am waiting for that. To be able to make a 18-20” NY pizzas or up to a 24” in an oven that’s not much bigger than a koda 16 is crazy. Will be out in June for $999. Not cheap but this is an impressive looking oven.

[@jessefiorinif6057]

@@Bigheadedwon ​​⁠ that koda max looks pretty interesting. Just going by the pictures I saw I was hoping it would be taller. Honestly I’m probably 50/50 on pizza type cooks vs other stuff.

[@Ares0025]

I have the Karu 16 and i like it very much, but i am using charcoal/wood most of the time. If you want to use gas only, its not worth buying the oven. The gas burner is more like a bonus for me. I have to use a lighter too but at least the flame never went out. You should have compared the Gozney Arc and the Koda 16 in my opinion. If you want to use wood the Arc is useless, and if you want to use gas only, why would you even consider buying the Karu at this price point, with its big chimney? One last thing, speaking of the price. Where i live the Arc XL is 899 Euros online. I couldnt find a lower price, and the Karu 16 is 665 Euros. The Koda 16 is 519 Euros... The Arc is very expensive for an outdoor gas oven. Too expensive in my opinion

[@sailorjohnboy2325]

Your gas man can easily drill out your orifice so the Arc can run on natural gas. It's really pretty simple.

[@nyknicksable]

There’s no comparison, Gozney Arc is a Ooni killer.

[@yugnok]

After the Koda 16, won't buy another Ooni product.

[@JesusGonzalezPR]

ARC > Karu…

[@somedadscook]

For most situations I would agree

[@dothetontim]

Why not compare to the Ooni Koda 16 which is $599? Wouldn't that be the more equitable comparison given they're both single-fuel propane ovens? And anyone who thinks this and all the other 'influencer' Gozney 'reviews' aren't biased is kidding themselves. Read a transcript of any of these videos and they'll read like Gozney ads. Watch for all the other Grozney product in the background. I'm likely to buy an Arc XL as a second oven for another location to complement my Ooni Koda 16 so I'm not suggesting the Grozney's aren't good ovens. But man, they're hitting media HARD and giving away MILLIONS in inventory to these content creators.

[@somedadscook]

I wish I got all that stuff for free. I have reached out to gozney and asked if they would send me stuff but they declined after seeing the size of my channel.

[@alksjda]

Gozney is WAAAYYYY better

[@micah1983]

Please stop doing test were you don’t turn the pizza at all. That doesn’t do anything for anybody. Under no circumstance will anybody ever just leave a pizza in and not turn it. And it’s not expected to cook evenly without turning it. So it’s a completely useless test. Otherwise your videos are great and I subscribed because there’s a ton of great stuff on your channel.